Roasted Swordfish & Broccoli Rabe with Piccata Butter
A compound butter made with capers, lemon, garlic and parsley punches up this quick and healthy fish dinner recipe. Source: EatingWell Magazine, January/February 2017
Ingredients
Directions
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Place a large rimmed baking sheet in the oven and preheat to 400 degrees F.
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Rub both sides of fish with 1 tablespoon oil; season with 3/4 teaspoon pepper and 1/4 teaspoon salt.
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Combine broccoli rabe, the remaining 1 tablespoon oil and 1/4 teaspoon each salt and pepper in a large bowl. Massage the broccoli rabe until evenly coated.
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Place the fish and broccoli rabe on the hot baking sheet. Roast until the fish is just cooked through and the broccoli rabe is tender, 8 to 10 minutes.
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Meanwhile, mix butter, lemon zest, garlic, capers and parsley in a small bowl.
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To serve, toss half the piccata butter with the broccoli rabe and dollop the rest on the fish.
Tips
Tips: Swordfish populations have increased to a more sustainable level--choose handline- or harpoon-caught from the North Atlantic and Eastern Pacific. Swordfish is high in mercury, so it's best to eat it only occasionally. Women who may become pregnant, breast-feeding mothers and young children should avoid swordfish. Halibut is a good alternative.
Nutrition Facts
1 vegetable, 3 lean meat, 3 fat